Strawberry Rhubarb Crisp
Simple and delicious strawberry and rhubarb crisp. This crisp is perfect for a spring or summer dessert. Sweet strawberries mixed with tart rhubarb and topped with the perfect crumble recipe!
all purpose flour
cold salted butter
Preheat oven to 375 F.
Select the dish you want to bake in. I like to use my 10 inch cast iron skillet but you can use a casserole dish, round or square baking pan. Set on the counter.
Wash and cut the rhubarb and strawberries. Strawberries should be quartered and rhubarb cut into 1/4 inch slices.
Put the cut fruit into your baking pan. Add in the water, lemon juice, and sugar. Stir everything together and spread evenly in the baking dish.
In a medium sized bowl whisk together flour, brown sugar, cinnamon, and rolled oats.
Add in cold butter. Using a fork, pastry cutter, or your fingers blend the butter into the other ingredients. The mixture is done when it has a crumble texture to it.
Add crisp topping on top of the fruit base.
Bake for 40 minutes or until fruit is soft and topping is crisp.
Let cool in the pan for 15 minutes before serving warm. Enjoy!
Leftovers can be stored in the fridge for 2 days.
Simply reheat the leftovers in the microwave for 1 minute before eating.
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